vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico Pudding
From The New century cook book, 1899
Serves 3
Recipe by Oakland Church.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
445Calories
21 gProtein
49 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein21 g
Carbohydrates49 g
Fiber0.1 g
Sugars41 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium243 mg
Potassium603 mg
Calcium447 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus494 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline303 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 132. The excerpt below is the record exactly as published.
Delmonico Pudding. One quart of milk, three tablespoons of cornstarch. Let the milk come to a boil, mix the starch with a little cold milk, then add to the milk; then take the yolks of five eggs, beat with six tablespoons of sugar
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